I told you about the chicken I killed. Well, my friend killed one too. I helped her pluck it. Like mine, it was a free range organic bird that was kept to lay eggs. Such birds are older than birds bred for meat. They need to be cooked long and slow, but will be packed full of flavour. I used the legs and wings for something else, and the carcass with breasts on for this soup. My partner may or may not have let the stock run nearly dry so it ended up with a lovely colour to it. I don’t quite know how you’ll be able to replicate this at home, but I’ve suggested you roast the carcass for the stock. I think this will work well. If you can get a lovely old bird to make this soup, do so. Your butcher may be able to get you one. This is a super easy, super tasty soup. Give it a go.
|1||free range chicken, legs and wings removed for another purpose|
|2||cups||pumpkin, roughly chopped|
*substitute chilli flakes to your taste
Preheat the oven to 200oC. Roast the chicken till golden all over. Place the chook, bay leaf, celery and peppercorns in a large pot, cover with cold water and boil for several hours. You want to have about 3 litres of liquid, if you have more than that, just boil it down till you have about that. Allow to cool.
Heat the olive oil in a medium sized saucepan and cook the onion till it begins to colour, add the garlic and cook for a few more minutes. Add the cumin, harissa and pumpkin, then strain over the chicken broth. Finely dice the preserved lemon and add to the saucepan. Simmer till the pumpkin is tender.
Meanwhile, remove the meat from the chicken carcass, and shred. Discard the skin, bones and other ingredients from the broth.
Use a potato masher to squash some of the pumpkin, but leave some of it in larger pieces. Add the chicken meat to the soup and heat through. Serve.